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Note the dough requires refrigeration for at least 3 hours, up to several days.
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1. In your stand mixer, cream together the egg, cookie butter, brown sugar and vanilla on medium-high speed until light and fluffy, approximately 4 to 5 minutes (see note).
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2. With a spatula, scrape down the sides of the bowl, and add the flour (3/4 cup plus 2 tablespoons is 1 cup minus 2 tablespoons), cornstarch, cinnamon, baking soda and optional sea salt and mix on low speed until just incorporated, approximately 1 minute. The dough will be soft and noticeably oily, but it should come together nicely and not be tacky, or wet (see note).
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3. With a tablespoon or cookie scoop, scoop dough into heaping tablespoon mounds.
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4. Place mounds on a cookie sheet or a large plate.
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5. Flatten the mounds a tad and cover with plastic wrap. Refrigerate for at least 3 hours, or up to 5 days, before baking (see note).
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6. Preheat oven to 350 F.
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7. Line a baking sheet with parchment paper or a Silpat or spray with cooking spray.
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8. Place mounds on baking sheet spaced at least 2 inches apart.
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9. Bake for 7-8 minutes, or until edges have set and tops are just beginning to set (see note). Remove from oven.
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10. Leave the cookies to cool on the baking sheet for approximately 5 minutes before transferring to a cooling rack.
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11. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
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Notes:
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1. The recipe suggested that, if using a hand mixer, 6-7 minutes may be necessary. I was using a hand mixer myself and only felt the need to mix for 4-5 minutes. Use your best judgement. What you're looking for is a nicely creamed mixture without releasing any of the oils (which could result from over-mixing).
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2. If the dough is tacky or too wet, add up to 2 more tablespoons of flour, for a total of 1 cup, and mix to incorporate. The flour amount may vary due to climate and variance in ingredients (moisture level of brown sugar, volume of egg, brand of Cookie Butter, etc. the flour amount could vary by a few tablespoons).
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3. Do not bake with warm dough, or else the cookies will spread and bake thinner and flatter. Properly chilled dough is mandatory in this recipe!
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4. Do not bake longer than 9 minutes if you want super soft and super chewy cookies-they firm up as they cool.
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5. Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.
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6. Recipe from Averie Cooks.
